Hey there, dessert lovers let me introduce you to your new obsession: this Pineapple Strawberry Pound Cake! Picture this: a moist, buttery cake studded with juicy pineapple and bursts of fresh strawberries, all topped with a dreamy pineapple glaze that’s pure sunshine in every bite. It’s like a tropical vacation on a plate, perfect for spring brunches, summer picnics, or just because you deserve a little sweetness in your day. The moment you slice into it, you’ll smell that fruity goodness, and one bite will have you hooked it’s that good. Trust me, this one’s a game-changer for your dessert table!
Why You’ll Love This Pineapple Strawberry Pound Cake
- Tropical Bliss: Juicy pineapple and fresh strawberries bring a burst of sunshine to every slice.
- Moist and Tender: That perfect pound cake texture dense yet soft, with a melt-in-your-mouth crumb.
- Easy Elegance: Looks impressive for gatherings but comes together with simple steps!
Ingredients You’ll Need
Here’s the lineup for this fruity masterpiece nothing fancy, just pure, delicious ingredients that make this cake sing.
For the Cake
- Unsalted Butter: Softened for a rich, buttery base that makes the cake so tender.
- Granulated Sugar: Sweetens the cake and helps create that fluffy texture when creamed with butter.
- Eggs: Add structure and moisture for a perfectly dense pound cake.
- Pure Vanilla Extract: A splash for that warm, classic flavor we all love.
- All-Purpose Flour: The foundation of the cake, giving it that sturdy yet soft crumb.
- Baking Powder: Helps the cake rise just enough for a light texture.
- Baking Soda: Works with the buttermilk for extra tenderness.
- Salt: Balances the sweetness and enhances all the flavors.
- Crushed Pineapple: Drained to add tropical sweetness without extra moisture (save the juice for the glaze!).
- Fresh Strawberries: Diced for bursts of juicy, fruity goodness in every bite.
- Buttermilk: Keeps the cake moist and adds a subtle tang that pairs perfectly with the fruit.
For the Glaze
- Powdered Sugar: The base for a smooth, sweet glaze that drizzles like a dream.
- Reserved Pineapple Juice: Adds a tropical zing to the glaze (milk works too if you need a substitute).
- Fresh Strawberry Slices: Optional for garnish, adding a pop of color and freshness.
Note: Full ingredients with measurements are waiting for you in the recipe card right below this article!
Step-by-Step Instructions
Step 1: Preheat and Prep
Crank your oven to 325°F (165°C) and get your baking pan ready grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan so your cake pops out like a dream. Drain your crushed pineapple (don’t forget to save that juice for the glaze!) and pat it dry with a paper towel to keep the batter from getting too wet.
Step 2: Whip Up the Batter
In a big mixing bowl, cream the softened butter and sugar together until they’re light and fluffy about 2-3 minutes of mixing magic. Add the eggs one at a time, beating well after each, then splash in the vanilla extract for that cozy vibe. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet, alternating with the buttermilk start and end with the dry stuff, mixing until just combined. Now, gently fold in the pineapple and diced strawberries don’t overmix, we want those fruit chunks to shine!
Step 3: Bake to Perfection
Pour the batter into your prepared pan, smooth the top with a spatula, and pop it into the oven. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell like a tropical paradise! Let the cake cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
Step 4: Glaze It Up
In a small bowl, whisk the powdered sugar with 2 tablespoons of that reserved pineapple juice until smooth and glossy. If it’s too thick, add a teaspoon more juice at a time until it’s just right for drizzling. Pour that sunshine-y glaze over your cooled cake, letting it drip down the sides yum!
Step 5: Garnish and Serve
Slice up your masterpiece and top with fresh strawberry slices for an extra pop of color. Serve it as-is or with a dollop of whipped cream or a scoop of vanilla ice cream for a little extra indulgence.
How to Serve
This cake is a star on its own, but here’s how to make it even more irresistible:
- With a Scoop of Ice Cream: A scoop of vanilla or coconut ice cream on the side takes it to dessert heaven.
- Morning Treat: Pair a slice with your morning coffee or tea for a fruity breakfast twist.
- Party Perfect: Serve at spring or summer gatherings it’s a crowd-pleaser that looks as good as it tastes!
Helpful Notes
- Fresh is Best: Stick with fresh pineapple and strawberries for the brightest flavor—frozen can make the cake too soggy.
- Mix It Up: Toss in some shredded coconut or chopped pecans for a fun texture twist.
- Storage Smarts: Keep the cake tightly wrapped at room temp for up to 2 days, or in the fridge for a bit longer. You can also freeze slices for up to 3 months just thaw and enjoy!
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
You bet! Canned crushed pineapple works perfectly here—just make sure to drain it well and pat it dry so your cake doesn’t get too wet. The reserved juice from the can is also great for the glaze, so nothing goes to waste!
What if I don’t have buttermilk?
No buttermilk, no problem! You can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes until it curdles slightly, then use it in the recipe it’ll work like a charm.
Can I make this cake in a different pan?
Absolutely! If you don’t have a Bundt pan, a 9×5-inch loaf pan works great, or even two smaller loaf pans. Just keep an eye on the baking time it might need a few minutes more or less depending on the pan size. Test with a toothpick to be sure!
How do I keep the strawberries from sinking in the batter?
Great question! To keep those strawberries from sinking, toss them in a tablespoon of flour before folding them into the batter. It gives them a little grip so they stay evenly distributed throughout the cake genius, right?
Final Thoughts
This Pineapple Strawberry Pound Cake is like a little slice of summer, no matter the season! The moist, buttery cake, those pops of juicy pineapple and strawberries, and that sweet pineapple glaze it’s a tropical dream come true. Whether you’re sharing it at a gathering or sneaking a slice with your afternoon tea, this cake is guaranteed to bring smiles all around. Go ahead and bake it up I promise it’ll be a new favorite in your dessert lineup!
Pineapple Strawberry Pound Cake
Equipment
- Bundt Pan or Loaf Pan
- Mixing Bowls
- Whisk
Ingredients
Cake
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup crushed pineapple drained, reserve juice for glaze
- 1 cup fresh strawberries diced
Glaze
- 1 cup powdered sugar
- 2 tbsp reserved pineapple juice or substitute with milk
- fresh strawberry slices for garnish (optional)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a 9×5-inch loaf pan.
- In a bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Gently fold in crushed pineapple and diced strawberries.
- Pour batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a bowl, whisk powdered sugar with reserved pineapple juice until smooth.
- Drizzle glaze over the cooled cake and garnish with fresh strawberry slices.